Read Cooking for Geeks: Real Science, Great Hacks, and Good Food Online
Authors: Jeff Potter
Tags: #COOKING / Methods / General
changing,
Functional Fixednessphysiological reasons,
A Few Words on Nutrition
as mechanical leaveners,
Mechanical LeavenersMaillard reactions and,
310°F / 154°C: Maillard Reactions Become Noticeablemeringues,
Meringuessalt roasting and,
Wet brining
30-Minute Scrambled Eggs,
144°F / 62°C: Eggs Begin to Set60-Minute Slow-Cooked Egg,
Pasteurized Eggsallergies to,
Substitutions for Common Allergiescracking,
Picking a RecipeFoamed Scrambled Eggs,
Cream Whippers (a.k.a. “iSi Whippers”)Hard-Cooked Eggs,
144°F / 62°C: Eggs Begin to Setkey temperatures for,
104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature
,
144°F / 62°C: Eggs Begin to SetOven-Poached Eggs,
The 30-Minute Scrambled Eggpasteurizing,
The 30-Minute Scrambled Eggsize considerations,
Picking a Recipesous vide cooking,
Sous Vide Cookingsubstitutions for allergies,
Substitutions for Common Allergies
chemistry of,
Making Foams: Lecithindefined,
Egg Yolksfrom beer,
Sugar
commercial hardware and techniques,
Commercial Hardware and TechniquesPotter’s kitchen tips,
Afterwordsous vide cooking,
Sous Vide Cooking
capsaicin and,
Combinations of Tastes and Smellsdesirability in taste,
Taste (Gustatory Sense)error tolerances in measuring,
Glutengluten formation and,
Glutenin dairy products,
Whipped Creamnutrition and,
A Few Words on NutritionPowdered Brown Butter,
“Melts” in your mouth: Maltodextrin
2005 Food Code,
Fish and other seafood2009 Food Code,
How to Prevent Foodborne Illness Caused by BacteriaBad Bug Book,
Foodborne Illness and Staying Safe
,
How to Prevent Foodborne Illness Caused by Bacteria
,
Foodborne Illness and Sous Vide Cookingon curing fish,
Salton handling fish,
How to Prevent Foodborne Illness Caused by Parasitesorganic versus conventional foods,
Seasonal Methodtesting programs,
How to Prevent Foodborne Illness Caused by Bacteria
Bacon-Wrapped Scallops,
Meat Glue: Transglutaminasebacteria and,
Kitchen EquipmentCalamari Couscous,
158°F / 70°C: Vegetable Starches Break DownCalamari Crackling,
158°F / 70°C: Vegetable Starches Break Downcleaning squid,
158°F / 70°C: Vegetable Starches Break Downcollagen in,
154°F / 68°C: Collagen (Type I) Denaturescooking with acids,
Acids and Basescuring,
Dry briningenvironmentally sound,
Seasonal Methodflavor considerations,
Choosing Your Inputs: Flavors and Ingredientsfood safety and,
How to Prevent Foodborne Illness Caused by Parasites
,
How to Prevent Foodborne Illness Caused by ParasitesGrilled Fish with Bayou Sauce or Mustard Sauce,
Adapt and Experiment Methodkey temperatures in cooking,
Key Temperatures in CookingLemony Quinoa and Asparagus with Shrimp Scampi,
Kitchen Pruningosmosis and salt,
SaltSalmon Gravlax,
Wet briningSalmon Poached in Olive Oil,
104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denaturesalt roasting,
Wet briningSalt-Roasted Fish,
Wet briningScallop Ceviche,
Acids and BasesSeared Mussels,
BitterSeared Scallops,
310°F / 154°C: Maillard Reactions Become NoticeableSeared Tuna with Cumin and Salt,
104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to DenatureShrimp Roll-up,
Meat Glue: TransglutaminaseSquid Bruschetta,
154°F / 68°C: Collagen (Type I) Denaturesstorage tips,
Kitchen Equipmentsubstitutions for allergies,
Substitutions for Common Allergiestemperatures for doneness,
104°F / 40°C and 122°F / 50°C: Proteins in Fish and Meat Begin to Denature
adapt and experiment method,
Choosing Your Inputs: Flavors and Ingredients
,
Adapt and Experiment Methodidentifying,
Taste (Gustatory Sense)physiology of smell and taste,
Choosing Your Inputs: Flavors and Ingredientsregional/traditional method,
Choosing Your Inputs: Flavors and Ingredients
,
Regional/Traditional Methodwith basic tastes,
Combinations of Tastes and Smells
artificial flavorants,
Smell (Olfactory Sense)Potter’s kitchen tips,
Afterwordsalt as,
BitterSavage on,
Cooking for Others
as food additive,
Playing with Chemicalsas thickener,
Making gels: Starchesmaturing process,
Glutenmeasuring,
Measuring cups and scalesmilling,
Glutenwheat allergies and,
Substitutions for Common Allergies(see also breads)
cakes relying on,
Meringuesdefined,
Mechanical Leavenersegg white,
Egg Whitesfood additives and,
Making Foams: Lecithinfrom beer,
SugarFruit Juice Foam,
Making Foams: Lecithinstabilizing,
Making Foams: Lecithin
about,
Playing with Chemicalsacids and bases,
Acids and Basesalcohol,
Alcoholanti-sugar,
Anti-Sugar: LactisoleE numbers classification,
E Numbers: The Dewey Decimal System of Food Additivesflavor tripping,
Combinations of Tastes and Smellsliquid smoke,
Liquid Smoke: Distilled Smoke Vapormaking foams,
Making Foams: Lecithinmaking things melt,
Making Things Melt in Weird Ways: Methylcellulose and Maltodextrinmeat glue,
Meat Glue: Transglutaminasemodern industrial chemicals,
Modern Industrial Chemicalssalt,
Cooking for Others
,
Taste (Gustatory Sense)
,
Tastes: Bitter, Salty, Sour, Sweet, Umami, Others
,
Traditional Cooking Chemicalstexture and,
Mozzarella spherestraditional cooking chemicals,
Traditional Cooking Chemicalstransglutaminase,
Gluten
cooking around,
Cooking Around Allergiescooking for others and,
Cooking for Onesubstitutions for,
Substitutions for Common Allergies